These blackberry macarons are bursting with blackberry flavor! They’re filled with buttercream and my delicious, homemade blackberry jam.

Making These Blackberry Macarons with the French Method

There are a few different ways macarons are made.

French macarons are considered the easiest to make while the Italian and Swiss methods use a few more steps but are more structurally sound.

French macarons also require less equipment. While I love Italian macarons, I like to keep things simple and use the French method for this recipe.

Equipment You’ll Need to Make These Blackberry Macarons

I’ve made quite a few batches of macarons, and they definitely turn out best when the ingredients are weighed, and the macarons are baked on a silpat mat.

These are the tools I like to use when I make these macarons:

• Kitchen scale
• Stand Mixer or Electric Mixer
• Fine Mesh Sieve
• 2 Small (12″) piping bags (for the buttercream filling)
• 1 Large (18″) piping bag (for the batter)
• 1 Round piping tip (for the batter)
• 1 small round piping tip (for the buttercream)
• 2 Large, flat baking sheets
• Silpat Mats (or parchment paper)

How to Make These Blackberry Macarons: Step-by-Step Process

While the recipe below is quite detailed, I find visual cues to be super helpful!

Below are some photos of the process and a video tutorial to help guide you through this recipe.

Step #1: Make the French Meringue

The first step is to make the French meringue.

Whisk the room temperature egg whites on a medium-low speed until the surface is covered in small bubbles.

Add in a pinch of cream of tartar and continue to mix until the whisk begins to leave tracks.

Gradually add the granulated sugar over a few minutes white mixing on a medium low speed. Then increase the mixing speed to a medium high speed.

Mix until stiff peaks form like in the photo below. Keep a close eye on your mixer to avoid over mixing the meringue.

Step #2: Sift and Fold the Dry Ingredients into the Meringue

Sift the superfine almond flour and powdered sugar into the meringue.

Add a squirt of pink and purple gel food coloring to give the shells a warm purple color.

Then fold the ingredients together with a rubber spatula. Fold until a thick ribbon of batter runs off the spatula when it’s lifted.

You should be able to draw a couple figure 8’s with the batter running off your spatula in a continuous stream when it’s the right consistency.

If the stream of batter breaks before you’re able to do this, you may need to stir it a bit more.

Step #3: Pipe the Macaron Shells

Pour the batter into a large piping bag fit with a medium-sized round piping tip.

Then pipe 1 3/4-inch rounds onto 2 silpat lined baking sheets, spacing them about 1-inch apart.

Firmly bang or drop your pans on the counter a few times.

This brings any trapped air bubbles to the surface, which can then be popped with a toothpick or scribe.

Popping these little bubbles can help you avoid hollow or cracked shells.

Step #4: Rest the Purple Macaron Shells

Let the macarons rest for about 30 minutes, or until they form a skin. On rainy days this can take up to an hour where I live!

They should be mostly dry to the touch and look matte once they’re ready to be baked.

While the shells rest, preheat your oven.

Step #5: Bake the Macaron Shells

Bake one tray of macarons at a time and place the tray in the middle rack of your oven.

Rotate the pan halfway through to help them bake evenly.

Let the macarons cool fully on the pan, then gently remove them from the silpat mat.

If they’re properly baked, they should peel off the mat cleanly.

Step #6: Assemble these Blackberry Macarons

While the macaron shells bake and cool, make the vanilla buttercream.

Place the frosting in a piping bag fit with a small round piping tip and set aside.

Pair up the macaron shells then pipe a ring of buttercream on one macaron shell.

Fill the center with blackberry jam, then gently press a second shell on top of the frosting to create a sandwich.

This step is optional, but I like to brush a bit of edible gold paint over the top of the macaron to give it a little extra flair.

I used edible art paint, but you can also use a mixture of clear liquor or extract and luster dust.

Place the macarons in an airtight container and store in the fridge to let them mature overnight.

Letting the filled macarons rest overnight softens them (in a good way) and allows the flavor to develop.

Troubleshooting These Blackberry Macarons

While I’d love to think everyone’s first batch of these macarons will turn out perfectly, my own experience has taught me that’s not how things usually go.

Macarons are incredibly temperamental, and it might take a few tries to get them just right. If you run into any issues, check out my macaron troubleshooting guide!

Choosing the Right Filling for These Macarons

While we put tons of energy into the shell of a macaron, almost all the flavor in a macaron comes from its filling.

The shell gives macarons an incredible texture, but the filling is what determines its flavor.

I like to fill these will my homemade blackberry freezer jam, but a good quality store-bought blackberry jam would work great too!

You can also make buttercream in this recipe blackberry buttercream by adding 2 Tbsp of blackberry jam and omitting the heavy cream.

How Many Macarons Does This Recipe Make?

This recipe makes about 40 large macaron shells, which can be used to make 20 macarons.

You can double or halve this recipe as needed.

The yield and bake time will vary based on the size of macarons you pipe. I piped these shells with a diameter of 1 3/4-inches.

Tips for Making the Best Blackberry Macarons

• Wipe your mixing bowl, mats and whisk with lemon juice or vinegar to remove any traces of grease before making the meringue. It will help your egg whites whip up better!
• Separate your own eggs and age them if possible. Do not use egg whites from a carton.
• Measure your ingredients in grams with a kitchen scale. You really need to be precise with this recipe.
• Use a macaron mat or print out a template to help you pipe consistently sized macarons.
• Let your baked and filled macarons mature! This softens them (in a good way) and allows the flavors to develop.
• If your macarons don’t turn out, check out my macaron troubleshooting guide!

Making These Blackberry Macarons in Advance & Storage Tips

• These macarons need to mature for a few hours or overnight in the fridge in an airtight container before being eaten. This gives them time to develop the best texture and flavor.
• Refrigerate these filled macarons for up to 5 days in an airtight container.
• Freeze filled macarons for up to a month in an airtight container.
• Freeze unfilled macaron shells for up to a month in an airtight container.
• The frosting can be made ahead of time too or save any leftovers! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.

Let Me Know What You Think!

If you try this recipe for blackberry macarons, I’d love to hear what you think! Please leave a rating and comment below.

And don’t forget to tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!

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